Classic French Omelette
Silky, buttery eggs folded around nothing but themselves, or a little gruyere if you are feeling indulgent. The French have been perfecting this for centuries and it shows.
Ingredients
- 3large eggs
- 30gunsalted butter
- 2.5mlwater
- 2gsea salt
- 1gfreshly ground black pepper
- 5gfresh chives, finely chopped
How to make it
Crack eggs into a bowl and add water, salt, and pepper. Whisk vigorously for 1 minute until fully combined and slightly frothy.
Heat a non-stick omelette pan or 8-inch skillet over medium heat for 1 minute.
Add butter to the pan and swirl to coat evenly, allowing it to foam but not brown, approximately 30 seconds.
Pour the egg mixture into the center of the pan. Let sit undisturbed for 10-15 seconds.
Using a rubber spatula, gently push cooked eggs from edges toward the center, tilting the pan to allow uncooked egg to flow to the edges. Repeat every 10-15 seconds.
When the top is still slightly wet but the bottom is set and light golden, fold the omelette in half.
Slide onto a warm plate and garnish with fresh chives. Serve immediately.
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